Sizzling Hot Fajita Salad

Use convenient, pre-seasoned chicken breasts to make this healthy Southwestern salad into a mouthwatering meal.

  • prep time 25 min
  • total time
  • ingredients 10
  • servings 4

Ingredients

Dressing

1/3
cup nonfat sour cream
2
tablespoons oil
1
teaspoon lime juice
1/2
teaspoon sugar
1/2
teaspoon cumin

Salad

3
(4-oz.) pkg. refrigerated mesquite-seasoned boneless skinless chicken breast fillet, cut into bite-sized strips
2
medium onions, cut into thin wedges
1
red or green bell pepper, cut into small pieces
1/2
cup Old El Paso™ Salsa
4
cups torn romaine lettuce
  • 1 In small bowl, combine all dressing ingredients; blend well. Set aside.
  • 2 Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 2 minutes or until chicken is no longer pink and lightly browned, stirring frequently. Add onions and bell pepper; cover and cook 2 minutes.
  • 3 Add salsa; cook an additional 3 to 5 minutes or until vegetables are crisp-tender, stirring constantly.
  • 4 To serve, arrange lettuce on individual dinner plates. Top each with hot chicken mixture. Spoon dressing over salad.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    220
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    800mg
    800%;
    Total Carbohydrate
    16g
    16%
    (Dietary Fiber
    2g
    2%
      Sugars
    10g
    10%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    60%;
    Vitamin C
    60%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    1/2 Fruit; 1 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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